Lasagna with White Sauce

This is not my “usual” lasagna. I only make it when I crave something creamy, gentle, comforting and a wee bit decadent.

After assembling a fairly classic lasagna made with an easy (not terribly authentic) bolognese, you envelop the entire lasagna with a Parmesan-laced béchamel sauce.

When you need a meal that takes care of more than filling one’s belly, try this.

Directions

The Sauce: Heat the oil in a deep pot over low heat. Add the carrots, celery and onion ; sauté 7-8 minutes.. Add the pork and beef. Cook, stirring occasionally, until no longer pink, about 15 minutes. Add the tomatoes and juice and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Season to taste with salt, pepper and nutmeg.

The Filling: In a large bowl, mix the ricotta and eggs until well combined. Stir in the chopped spinach. Season with salt and pepper; set aside.

The Béchamel: Melt butter in a saucepan over low heat. Whisk in the flour until blended, then gradually whisk in the warm milk. Simmer, whisking constantly, for 3-4 minutes. Remove from the heat. Season to taste with salt, pepper and nutmeg.

Assembly: Heat oven to 350º F.

Spread just enough sauce in the bottom of a 9 x 13 baking dish to barely cover it. Place a layer of lasagna noodles on top. Cover with more sauce and several dollops of the ricotta mixture. Top with shredded mozzarella and grated Parmesan. Repeat with remaining pasta, sauce, ricotta mixture and cheeses. Finish with a layer of lasagna noodles. Pour béchamel sauce over and sprinkle with parmesan cheese. Bake or 30 minutes or until bubbly and lightly browned. Remove from oven. Sprinkle with chopped parsley. Let stand 10 minutes before cutting.